Ingredients
- 3 ripe bananas
- ½ cup coconut cream/milk
- 4 tbsp rice malt syrup
- 1 tsp vanilla powder
- 2 tbsp cacao nibs
- 2 tbsp fresh mint, chopped
- ½ tsp pure peppermint extract (optional)
Place all ingredients except cacao nibs in a blender, blend until it reaches a paste consistency. Towards the end add cocoa nibs. You will need to stop and scrape the sides of your machine a few times. Transfer into a glass container and freeze overnight, or until solid. Remove a container from the freezer 15-20 minutes before eating. It will thaw back into smooth ice cream. Top with more cacao nibs.
Enjoy!